I don’t know if you’ve heard, but warm temperatures have caused maple syrup production to drop, which may mean we’ll all be paying more for maple-y goodness at the breakfast table this year.
When I heard that, I thought immediately of a homemade “maple” syrup recipe in The Tightwad Gazette by Amy Dacyczyn. So I doctored the recipe a bit and gave it a try. I have to say, it came out pretty good. It tastes exactly like the pancake syrup you buy in the store, maybe even better than some, and it was easy to make, too.
Best of all, homemade pancake syrup is cheaper than the store stuff. A typical bottle of syrup costs $3-$4, and this recipe costs about $1.60 to make, half the price of the store-bought syrup. Plus, there’s no corn syrup in it.
One thing to note: I added 1 tablespoon of vodka to the mix to prolong the life of the syrup. If you do this, keep in mind there will be a trace amount of alcohol in the pancake syrup that you may not feel comfortable serving at the breakfast table. It’s up to you.
(Makes about 3 cups)
3 c granulated sugar
1 1/2 c water
3 Tbs molasses
1 tsp vanilla
1 Tbs butter
1 tsp maple extract
1 Tbs vodka (optional)
In a large pot, bring all ingredients to a boil. Stir about 2 minutes until the sugar dissolves and mixture turns the color of pancake syrup. Turn off the burner and let cool. (The pancake syrup will thicken as it cools.) Add in the optional vodka and transfer to a bottle. Enjoy!
ETA: For more reading, check out What is maple extract?